Basil & Mint Cauliflower Couscous Salad
Super fresh couscous salad with roasted cauliflower, carrots, and kale, served with a mint and basil lime dressing!
Ingredients
- 1 and 1/2 cup cauliflower florets
- 1/2 red bell pepper sliced
- 1 tbsp oil
- 1/2 tsp ras el-hanout
- 1/4 tsp harissa paste optional
- 1/8 tsp salt
- 2/3 cup uncooked couscous
- 3/4 cup water
- 1/8 tsp salt
- 1 cup kale or arugula, baby spinach, etc, chopped
- 4 small radishes sliced
- 1/2 carrot sliced
Dressing
- 1/2 cup fresh basil
- 1/4 cup fresh mint
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tbsp white vinegar
- 1 tsp maple syrup
- 1/8 tsp salt or more to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the cauliflower florets with the sliced red bell pepper. Add the oil, ras el-hanout, harissa paste, salt, and stir to coat. Spread on the prepared baking sheet and roast in the oven for 25-30 minutes.
- In the meantime, prepare the couscous. Add the dry couscous to a bowl, and set aside. Pour the 3/4 cup of water into a small saucepan. Add the salt and bring to a boil over medium heat. Once boiling, pour over the couscous. Cover with a plate and let it sit for about 5 minutes. The couscous will soak in the water and cook. After 5 minutes, use a fork to mix it and make it fluffy.
- Prepare the dressing: in a small blender, combine the fresh basil, mint, olive oil, lime juice, white vinegar, maple syrup, and salt. Blend on high speed until the herbs are very finely chopped. Set aside.
- To make the salad, combine the roasted cauliflower, red bell peppers, couscous, kale, radishes, and carrot in a large mixing bowl. Add the dressing and stir to coat.
- Serve immediately or refrigerate for about 1 hour before serving.
- The couscous salad will keep for up to 3 days in the refrigerator.
Nutrition
Serving: 1 g | Calories: 395 kcal | Carbohydrates: 49.2 g | Protein: 9 g | Fat: 19.5 g | Fiber: 6 g | Sugar: 5.2 g